Mexican Mixed Bean Soup With Corn Salsa Recipe
Recipe By Taste
For a soup with a spicy kick try this mexican-inspired mixed bean soup with corn salsa
4.2
17 Rating -
Rate
Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Mixed Bean Soup With Corn Salsa Recipe
- 1/2 tablespoon Olive oil
- 1/2 Brown onion, sliced
- 1/2 Red capsicum, chopped
- 1/2 Green capsicum, chopped
- 1 Garlic Cloves, Crushed
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Mexican chilli powder
- 1 teaspoon Ground coriander
- 200 gram 2 x cans crushed tomatoes
- 1 teaspoon Vegetable stock powder
- 200 gram Can coles cannellini beans, rinsed, drained
- 200 gram Can coles kidney beans, rinsed, drained
- As required Oregano leaves, to serve
- As required Lime wedges, to serve
- 1 Corn cobs
- 1/2 Small red onion, finely chopped
- 1 Tomatoes, seeded, finely chopped
- 1/2 stick Celery Finely Chopped
- 1/2 tablespoon Lime juice
Nutrition
value
value
855
calories per serving
20 g Fat46 g Protein116 g Carbs53 g FiberOther
Current Totals
- Fat20g
- Protein46g
- Carbs116g
- Fiber53g
MacroNutrients
- Carbs116g
- Protein46g
- Fiber53g
Fats
- Fat20g
Vitamins & Minerals
- Calcium435mg
- Iron20mg
- Vitamin A4622mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B61mg
- Vitamin B9835mcg
- Vitamin B120mcg
- Vitamin C147mg
- Vitamin E5mg
- Copper2mcg
- Magnesium509mg
- Manganese5mg
- Phosphorus928mg
- Selenium48mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste